Store-bought or home-made, wraps work well as road food: Unlike sandwiches, they don't leak their fillings out the sides.
1/4 cup natural crunchy peanut butter
1 teaspoon Asian chili paste
1 tablespoon reduced-sodium soy sauce
2 whole-wheat tortillas (9 in.)
1 cup coarsely shredded carrots
1 cup snap peas sliced diagonally
How to Make It
In a small bowl, whisk peanut butter, chili paste, soy sauce, and 2 tbsp. water to blend. Evenly divide mixture between tortillas and spread in a rectangle down the middle of each, leaving a small border. Evenly top rectangles with carrots and snap peas, then roll-up burrito-style.
Make ahead: Up to 4 hours, wrapped in plastic or foil.
These are delicious! Trying to eat as much raw food as I can for digestive issues, and there's no sacrifice in that with these wraps! I added pea shoots and learned you have to discard the fibrous stems first .. live and learn! Refreshing, spicy, pea-nutty!
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